Spaghetti and Eggplant "Meatballs"

Servings: 16 eggplant meatballs

If you're looking for a beef or pork alternative, try these eggplant meatballs. They're flavored with the same ingredients as traditional meatballs, so no one will miss the meat!


  • 1 eggplant (approximately 1¼ pounds) trimmed
  • 1 egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 cup fine Italian-seasoned bread crumbs
  • ½ cup grated Pecorino Romano cheese
  • 2 tablespoons olive oil
  • 2-4 cups of spaghetti sauce


  1. Dice eggplant into ½ -inch chunks; soften in boiling salted water for 2 minutes. Drain, pat dry, and cool.
  2. Pulse in food processor to blend and then transfer to a large bowl.
  3. Add the beaten egg and mix in garlic, parsley, bread crumbs, and cheese.
  4. Mix with fork and form into 1½-inch balls.
  5. Heat oil over medium in a large skillet with Teflon™ nonstick coating.
  6. Cook turning all sides until golden brown.
  7. Add red sauce to pan and simmer 15-20 minutes to infuse flavors.